Bacon and Butternut Pasta

Ronda Krouch


There is an earthy heartiness about this dish.

★★★★★ 1 vote
35 Min
1 Hr 15 Min


5 c
cubed peeled butternut squash
1 Tbsp
olive oil
cooking spray
12 oz
ziti pasta
4 c
chopped kale
2 slice
2 c
vertically sliced green onions
1 tsp
5 clove
garlic, minced
2 c
fat-free low-sodium chicken broth, devided
2 Tbsp
all-purpose flour
1/2 tsp
crushed red pepper
1 c
creme fraiche
1/3 c
shredded gruyere cheese

How to Make Bacon and Butternut Pasta


  • 1Pre-heat oven to 400 F. Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated spray. Bake at 400 for. Place 30 minutes or until squash is tender.
  • 2Cook pasta 7 munutes or until almost al dente, omitting salt and fat. Add kale to pan during last 2 minutes of cooking. Drain pasta mixture. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 tsp. salt and garlic; cook 1 minute, stirring occasionally.
  • 3Bring 1 3/4 cups broth to a boil in a small saucepan. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 tsp. salt, pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in creme fraiche. Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13x9 inch. glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400 for 25 minutes or until bubbly and slightly browned

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About Bacon and Butternut Pasta

Course/Dish: Pasta